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Pans for induction cooking
All manuals and user guides at all-guides.com
Induction cooking requires a particular quality of pan.
Attention
•
Pans that have already been used for cooking on a gas hob are no
longer suitable for use on an induction hob.
•
Only use pans that are suitable for electric and induction
cooking with:
º
a thick base (minimum 2.25 mm);
º
a fl at base.
•
Th e best are pans with the 'Class Induction' quality mark.
Tip
You can check for yourself whether your pans are suitable using
a magnet. A pan is suitable if the base of the pan is attracted by
the magnet.
Suitable
Special stainlesssteel pans
Class Induction
Hard-wearing enamelled pans
Enamelled cast-iron pans
Attention
•
Be careful with enamelled sheet-steel pans:
º
the enamel may chip (the enamel comes loose from the steel),
if you switch the hob on at a high setting when the pan is
(too) dry;
º
the base of the pan may warp - due, for example, to overheating
or to the use of too high a power level.
GB 10
Unsuitable
Earthenware
Stainless steel
Porcelain
Copper
Plastic
Aluminium
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